Hazelnut Nougat White Choc Spread

I got no cake today! I’m sorry. Today’s is all about breakfast! I mean you could make a cake for breakfast – that would be an option – but I want to concentrate on the good stuff that ends on your bread on a nice Sunday brunch/breakfast: a delicious Nougat-White-Chocolate-Spread! So good!

Nuss Nougat White Choc Brotaufstrich | Bake to the roots

Late summer and fall are the time to prepare for winter – that’s why many (well organized) people start cooking marmalade, making relishes or pickle little gürkens in vinegar ;) If you do the job right, you can munch on the veggies for months or spread something on your bread for years even. I am not that organized. I also do not have that much space in my kitchen ;) I tend to make stuff that can be eaten within weeks and not months. Like this spread here with chocolate.

If you want to make this spread you need a good and powerful mixer or food processor. You need all the power your machine can offer to turn the hazelnuts into a smooth hazelnut paste. I tried to accomplish that by using my tiny mixer I normally use to chop nuts or herbs. Unfortunately, that one did not work at all for that so I had to pull out my power machine with 2000 horses inside to give me more power ;)

If you succeed and win the fight with the nuts, this spread is a really nice gift for friends or family. You should not store it for too long though. Around two weeks (in the fridge) are fine, but not much longer. But I’m sure it won’t last that long anyway. It’s going to be your new favorite spread ;)

I hope you all have a nice weekend with a big breakfast or brunch! Are you more into sweet stuff or savory stuff for breakfast? Tell me in the comments!

DIRECTIONS / ZUBEREITUNG

1. Preheat the oven to 350°F (180°C). Place the hazelnuts on a baking sheet and roast for 8-10 minutes. Take out of the oven and place on a clean kitchen towel and cover with the towel, let rest for couple minutes, then rub between the towel layers so the skins come off the nuts. Let cool down completely.

2. Add the roasted hazelnuts to a food processor or stand mixer and mix until you get a fine puree. With my machine, it took 6 rounds of mixing for about 15-20 seconds and scraping down from the sides of the mixer bowl. The puree and machine should not get too warm. If you end up with a thick and glossy puree it’s perfect. Set aside.

3. Chop the chocolate coarsely and add together with the heavy cream, fat, vanilla extract, cocoa, and salt to a heatproof bowl. Let the chocolate melt over a pot with simmering water and mix everything until smooth. Add to the mixer with the nut puree and mix shortly to get a smooth nougat nut spread. Set aside.

4. For the white chocolate spread, chop the white chocolate coarsely and add together with the heavy cream and fat to a heatproof bowl and let melt over a pot with simmering water. Take off the heat as soon as the mixture is smooth and let cool down for 45-60 minutes in the fridge. Mix from time to time – the chocolate sauce should thicken.

5. As soon as the chocolate sauce is not liquid anymore but thick, fill alternating with the nougat nut spread into the glasses. You can do that with a spoon or fill the spreads into two separate piping bags and use them to get nice layers in the glasses. Close the glasses and store in the fridge. If you want to use the spread, take out of the fridge about 10-15 minutes before serving so it softens a bit. The spread should stay good for about 2 weeks if stored in the fridge.

Preheat the oven to 350°F (180°C). Place the hazelnuts on a baking sheet and roast for 8-10 minutes. Take out of the oven and place on a clean kitchen towel and cover with the towel, let rest for couple minutes, then rub between the towel layers so the skins come off the nuts. Let cool down completely.

Add the roasted hazelnuts to a food processor or stand mixer and mix until you get a fine puree. With my machine it took 6 rounds of mixing for about 15-20 seconds and scraping down from the sides of the mixer bowl. The puree and machine should not get too warm. If you end up with a thick and glossy puree it's perfect. Set aside.

Chop the chocolate coarsely and add together with the heavy cream, fat, vanilla extract, cocoa, and salt to a heatproof bowl. Let the chocolate melt over a pot with simmering water and mix everything until smooth. Add to the mixer with the nut puree and mix shortly to get a smooth nougat nut spread. Set aside.

For the white chocolate spread chop the white chocolate coarsely and add together with the heavy cream and fat to a heatproof bowl and let melt over a pot with simmering water. Take off the heat as soon as the mixture is smooth and let cool down for 45-60 minutes in the fridge. Mix from time to time – the chocolate sauce should thicken.

As soon as the chocolate sauce is not liquid anymore but thick, fill alternating with the nougat nut spread into the glasses. You can do that with a spoon or fill the spreads into two separate piping bags and use them to get nice layers in the glasses. Close the glasses and store in the fridge. If you want to use the spread, take out of the fridge about 10-15 minutes before serving so it softens a bit. The spread should stay good for about 2 weeks if stored in the fridge.

Notes

Enjoy baking!

By Bake to the roots

Bake to the roots https://baketotheroots.de/

*I have partnered with Brunch to bring you this delicious spread. That is why I have to declare this here in Germany as Advertising. All I wrote in this article is still based on my own opinion and has not been affected by anybody :)

About me

Hi, my name is Marc. I'm a graphic designer.
I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;)
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